2 units for each of Year 11 & Year 12
Board Developed Category A
Exclusions: Nil
Course Costs: $50.00
The Year 11 Course will develop knowledge and understanding about food nutrients and diets for optimum nutrition, the functional properties of food, safe preparation, presentation and storage of food, sensory characteristics of food, the influences on food availability and factors affecting food selection. Practical skills in planning, preparing and presenting food are integrated throughout the content areas.
- Food Availability and Selection (30%)
- Food Quality (40%)
- Nutrition (30%)
The Year 12 Course involves the study of: sectors, aspects, policies and legislations of the Australian Food Industry; production, processing, preserving, packaging, storage and distribution of food; factors impacting, reasons, types, steps and marketing of food product development; nutrition incorporating diet and health in Australia and influences on nutritional status. Practical experiences in developing, preparing, experimenting and presenting food are integrated throughout the course.
- The Australian Food Industry (25%)
- Food Manufacture (25%)
- Food Product Development (25%)
- Contemporary Nutrition Issues (25%)
Particular Course Requirements
In order to meet the course requirements, students study food availability and selection, food quality, nutrition, the Australian food industry, food manufacture, food product development and contemporary nutrition issues.
It is mandatory that students undertake practical activities. Such experiential learning activities are specified in the 'learn to' section of each strand.
Course Contact: Ms Kylie Chapman, Head Teacher: Technology & Applied Science
